Cheesy Garlic Scalloped Potatoes
These Cheesy Garlic Scalloped Potatoes are the ultimate comfort-food side dish, featuring tender Yukon gold potatoes layered in a creamy, garlic-infused cheese sauce. Baked until golden and bubbly, this dish is perfect for holiday dinners or cozy weeknight meals.
Servings: 12
Calories: 239kcal
Ingredients
- 2.5 –3 lbs Yukon gold potatoes thinly sliced (1/8 inch; no need to peel)
- 1/4 cup butter
- 1 medium onion diced
- 8 –10 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 3/4 cup Parmesan cheese grated
Instructions
- Preheat the oven to 350°F.
- Scrub and clean the potatoes, then slice them into 1/8-inch rounds using a mandoline slicer or sharp knife. Set aside.
- In a medium saucepan over medium heat, melt the butter. Add the diced onion and minced garlic. Sauté for 1–2 minutes until soft but not browned.
- Stir in the flour to form a roux. Gradually add the milk, chicken broth, thyme, and salt, stirring continuously. Bring to a gentle boil and cook until the sauce thickens slightly.
- Turn off the heat and stir in the cheddar, mozzarella, and Parmesan cheeses. Mix until combined (some cheese may not fully melt—this is fine).
- Lightly grease a 9" x 13" casserole dish. Layer 1/3 of the sliced potatoes in the dish, followed by 1/3 of the cheese sauce. Repeat layers two more times, finishing with the remaining sauce.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for 35–45 minutes, or until the top is golden and the potatoes are fork tender.
- Let cool for 10 minutes before serving to allow the sauce to set.
Notes
Slice potatoes thinly (about 1/8 inch) for even cooking.
Ensure all potato slices are coated in sauce to prevent undercooking.
For a crispier top, broil for a few minutes after baking.